Jeotgal
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Jeotgal
Upper: changnan-jeot (salted pollock tripe)
Lower: pouring aekjeot (liquid jeot) on scallions
Alternative names Jeot, salted seafood
Course Banchan
Place of origin Korea
Associated national cuisine Korean cuisine
Main ingredients Seafood, salt
Similar dishes Shiokara
Media: Jeotgal
Korean name
Hangul 젓 / 젓갈
Revised Romanization jeot / jeotgal
McCune–Reischauer chŏt / chŏtkal
IPA [tɕʌt̚] / [tɕʌt̚.k͈al]
Liquid jeotgal
Hangul 액젓
Hanja 液-
Revised Romanization aekjeot
McCune–Reischauer aekchŏt
IPA [ɛk̚.tɕʌt̚]
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Jeotgal (젓갈) or jeot (젓), translated as salted seafood, is a category of
salted preserved dishes made with seafood such as shrimps, oysters, clams, fish,
and roe.[1][2][3] Depending on the ingredients, jeotgal can range from flabby, solid pieces to
clear, broth-like liquid.
Solid jeotgal are usually eaten as banchan (side dishes). Liquid jeotgal,
called aekjeot (액젓) or fish sauce, is popularly used in kimchi seasoning, as well as in
various soups and stews (guk, jijimi, jjigae).[4] As a condiment, jeotgal with smaller bits of
solid ingredients such as saeu-jeot (shrimp jeotgal) is commonly served as a dipping
sauce with pork dishes (bossam, jokbal, samgyeopsal), sundae (Korean
sausage), hoe (raw fish), and a number of soups and stews.
Contents
1History
2Types
o 2.1Fish (fish innards and roe)
o 2.2Shellfish and other marine animals
3Gallery
4See also
5References
History[edit]
Fermented foods were widely available in Three Kingdoms of Korea, as Sānguózhì,
a Jin Chinese historical text published in 289, mentions that the Goguryeo Koreans are
skilled in making fermented foods such as wine, soybean paste and salted and
fermented fish in the section titled Dongyi in the Book of Wei.[5][6] The first Korean record
of jeotgal appeared in Samguk Sagi, with a reference that King Sinmun offered rice,
wine, jerky, and jeotgal as wedding presents in 683.[7] In 1124, a Song Chinese envoy
wrote that jeotgal was enjoyed by high and low alike in Goryeo.[8] Twenty-four types
of jeotgal appear in Miam ilgi, a 16th-century diary written by a Joseon literatus,[9] and
over 180 types of jeotgal can be found in the coeval books Gosa
chwaryo and Swaemirok,[10][11] and in 17‒18th century books Eumsik dimibang, Sallim
gyeongje, and Jeungbo sallim gyeongje.[12][13][14]
Types[edit]
The types of jeotgal vary depending on main ingredients, regions, and family and
personal preferences. In past times, due to the limited availability of transportation,
regions near seas had more types of jeot compared to the inland areas.
Fish (fish innards and roe)[edit]
Baendaengi-jeot (밴댕이젓) – salted sardinella
Baengeo-jeot (뱅어젓) – salted baby prickleback
Biut-jeot (비웃젓) – salted herring
Bolak-jeot (볼락젓) – salted rockfish
Byeongeo-jeot (병어젓) – salted silver pomfret
Changnan-jeot (창난젓) – salted pollock innards
Cheongeo-al-jeot (청어알젓) – salted herring roe
Daegu-al-jeot (대구알젓) – salted cod roe
Daegu-iri-jeot (대구이리젓) – salted cod milt
Daechang-jeot (대창젓) – salted cod innards
Domi-jeot (도미젓) – salted sea bream
Dorumuk-jeot (도루묵젓) – salted sandfish
Euneo-al-jeot (은어알젓) – salted sweetfish roe
Gajami-jeot (가자미젓) – salted righteye flounder
Galchi-jeot (갈치젓) – salted hairtail
Galchi-sok-jeot (갈치속젓) – salted hairtail innards
Gangdari-jeot (강달이젓) – salted bighead croaker
Godeungeo-naejang-jeot (고등어내장젓젓) – salted chub mackerel innards
Goji-jeot (고지젓) – salted pollock milt
Gwangnan-jeot (광란젓) – salted olive flounder roe
Ingeo-jeot (잉어젓) – salted carp
Jangjae -jeot (장재젓) – salted cod gill
Jari-jeot (자리젓) – salted pearl-spot chromis
Jeoneo-bam-jeot (전어밤젓) – salted gizzard shad tripe
Jeoneo-jeot (전어젓) – salted gizzard shad
Jeongeori-jeot (정어리젓) – salted sardine
Jogi-agami-jeot (조기아가미젓) – salted yellow croaker gill
Jogi-al-jeot (조기알젓) – salted yellow croaker roe
Jogi-jeot (조기젓) – salted yellow croaker
Junchi-jeot (준치젓) – salted ilisha
kkongchi-jeot (꽁치젓) – salted saury
Maegari-jeot (매가리젓) – salted jack mackerel
Myeolchi-jeot (멸치젓) – salted anchovy
Myeongnan-jeot (명란젓) – salted pollock roe
Myeongtae-agami-jeot (명태아가미젓젓) – salted pollock gill
Nansa-jeot (난사젓) – salted baby sandlance
Neungseongeo-jeot (능성어젓) – salted grouper
Obunjagi-jeot (오분자기젓) – salted baby abalone
Sokjeot (속젓) – salted yellow croaker innards
Sungeo-al-jeot (숭어알젓) – salted mullet roe
Taean-jeot (태안젓) – salted pollock eye
Ttora-jeot (또라젓) – salted mullet innards
Ungeo-jeot (웅어젓) – salted grenadier anchovy
Yeoneo-al-jeot (연어알젓) – salted salmon roe
Yeopsak-jeot (엽삭젓) – salted gizzard shad tripe
Shellfish and other marine animals[edit]
Bajirak-jeot (바지락젓) – salted Manila clam
Bangge-jeot (방게젓) – salted thoracotrematan crab
Daeha-jeot (대하젓) – salted fleshy prawn
Daehap-jeot (대합젓) – salted oriental clam
Dongjuk-jeot (동죽젓) – salted astarte
Gaetgajae-jeot (갯가재젓) – salted mantis shrimp
Ge-al-jeot (게알젓) – salted crab roe
Gejang (게장) – salted crab
Geut-jeot (게웃젓) – salted abalone innards
Gonjaengi-jeot (곤쟁이젓) – salted mysid shrimp
Guljeot (굴젓) – salted oyster
Haesam-chang-jeot (해삼창젓) – salted sea cucumber innards
Haesam-jeot (해삼젓) – salted sea cucumber
Hanchi-jeot (한치젓) – salted mitre squid
Haran-jeot (하란젓) – salted shrimp roe
Honghap-jeot (홍합젓) – salted mussel
Jeonbok-jeot (전복젓) – salted abalone
Jogae-jeot (조개젓) – salted clam
Kkolttugi-jeot (꼴뚜기젓) – salted baby squid
Kkotge-jeot (꽃게젓) – salted blue crab
Matjeot (맛젓) – salted razor clam
Meongge-jeot (멍게젓) – salted sea pineapple
Mosijogae-jeot (모시조개젓) – salted venus clam
Nakji-jeot (낙지젓) – salted octopus
Ojingeo-jeot (오징어젓) – salted squid
Pijogae-jeot (피조개젓) – salted blood clam
Saengi-jeot (생이젓) – salted freshwater shrimp
Saeu-jeot (새우젓) – salted shrimp
Seha-jeot (세하젓) – salted glass shrimp
Seongge-al-jeot (성게알젓) – salted sea urchin roe
Seongge-jeot (성게젓) – salted sea urchin
Sora-jeot (소라젓) – salted horned turban
Tohwa-jeot (토화젓) – salted estuarine oyster
Gallery
